Cream Cheese Pound Cake

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
• 8 ounce package regular cream cheese, softened to room temperature
• 2 1/2 cups granulated sugar
• 1/3 cup sour cream, at room temperature
• 2 tsp pure vanilla extract
• 6 eggs, at room temperature
• 3 cups all-purpose flour
• 5 Tbsp cornstarch
• 1/2 tsp baking powder
• 1/8 tsp salt
• powdered sugar for dusting

Preparation

1. Preheat oven to 325˚. Grease a 10-12 cup bundt pan.
2. In a large bowl whip butter with electric mixer on high until pale and fluffy, about 2 minutes. Add cream cheese and mix again for 1 minute until completely blended. Add sugar and mix another minute. Add in sour cream and vanilla and mix again for 1 minute.
3. Add eggs one at a time, mixing on low speed between each addition. Add flour, cornstarch, baking powder, and salt and mix on low speed until just combined. Do not over mix.
4. Pour into pan and bake for 75-95 minutes or until a toothpick inserted in the center comes out clean. Tent cake with foil halfway through baking. Top will be browned when ready, but do not allow to over-bake as this will dry out the cake.
5. Allow cake to cool in pan for 2 hours before attempting to turn out onto a plate. Dust with powdered sugar before serving. Serve with whipped cream, ice cream, and/or fresh berries if desired.